Colomba di Pasqua
|Alternative names||Colomba di Pasqua|
|Place of origin||Italy|
|Region or state||Milan|
|Created by||Angelo Motta|
|Main ingredients||Flour, eggs, sugar, butter, candied peel, pearl sugar, almonds|
Colomba pasquale [koˈlomba paˈskwaːle] or colomba di Pasqua [koˈlomba di ˈpaskwa] ("Easter Dove" in English) is an Italian traditional Easter bread, the counterpart of the two well-known Italian Christmas desserts, panettone and pandoro.
The dough for the colomba is made in a similar manner to panettone, with flour, eggs, sugar, natural yeast and butter; unlike panettone, it usually contains candied peel and no raisins. The dough is then fashioned into a dove shape (colomba in Italian) and finally is topped with pearl sugar and almonds before being baked. Some manufacturers produce other versions including a popular bread topped with chocolate.
- "Archived copy". Archived from the original on 2011-09-04. Retrieved 2011-04-13. CS1 maint: discouraged parameter (link) CS1 maint: archived copy as title (link) Chocolate version of Panettone
- Porzio, Stanislao (2007). Il panettone. Storia, leggende, segreti e fortune di un protagonista del Natale. Datanova. ISBN 9788895092317.